Shred a large zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, and mix well (I always use my hands).

Spread the dough onto the pan evenly (watch to distribute evenly. The middle of the crust can be too thick, causing edges to brown and the center to remain thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool/rest.